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Wednesday, July 17, 2013

The Harvey Wallbanger Cocktail

It’s like liquid sunshine, dude

The Harvey Wallbanger is a refreshing mix of vodka, orange juice, and Galliano liqueur. Its sunny flavor is perfect for poolside sipping, and it makes an ideal brunch drink if you’re looking for an alternative to the Bloody Mary Cocktail or the Mimosa.

The Harvey Wallbanger was among the most popular cocktails of the 1970s. There’s confusion about how the drink originated (more on that later). One thing is certain, though. Its rise to prominence was fueled by a successful advertising campaign that featured a cartoon surfer in sandals. His slogan? “Harvey Wallbanger is the name and I can be made.” (Yeah, I know.)

Fortunately, this drink is tasty enough to live down those 70s associations. It’s also exceptionally easy to mix, and you can even lower the alcohol content if you choose. Which means you can enjoy two or three of these over a lazy afternoon, and still be alert and ready to party that night. Or be in shape to catch the big wave when it rolls in.

Recipe: The Harvey Wallbanger Cocktail

This drink tastes of OJ (freshly squeezed is best) with pleasing hints of vanilla and anise — the two most prominent flavor notes of Galliano. Most liquor stores, and many groceries, stock Liquore Galliano L’Autentico, which is what you want for this drink. There’s also a Galliano Vanilla, which (as the name suggests) has a more prominent vanilla flavor. You’re much less likely to see this version on store shelves in the US (and though some people like to use it in the Harvey Wallbanger, Galliano L’Autentico is what most drinkers prefer).

Vodka has no real flavor of its own, but it contributes most of the booze quotient to this drink. Although Galliano has a higher alcohol content (42.3%) than most vodkas (40%), you use less of it.

In the 1970s, the most popular recipe for this drink called for 1 ounce of vodka and ½ ounce of Galliano. Today, most recipes increase the vodka to 1½ or 2 ounces. If you’re just looking for a pleasant summer sipper, I suggest using 1 ounce of vodka. If you want something with more kick, try 1½ ounces. IMO, 2 ounces of vodka is too much in this drink (but if that interests you, pour away).

½ ounce Galliano L’Autentico as a float (or use a bit less if you prefer)

garnish of orange slice and/or maraschino cherry (optional; a cocktail umbrella is also lots of fun with this drink)

Procedure

Fill a tall glass (Highball or Collins; or if you’re feeling festive, a hurricane glass) with ice. Add the vodka, then top off with OJ.

Stir briefly, then carefully and slowly pour the Galliano on top (it should literally float atop the drink – see Notes).

Add straws and garnish, and serve.

Notes

Whenever a drink is served with a float, you should always drink it with a straw. Otherwise, your first sip will be overpowered by the flavor of the float — which is not what you want at all. Don’t worry about not tasting the Galliano at first. It’s quite aromatic, so as you sip the drink, you’ll inhale its fragrance.

Why float alcohol on top rather than mix it in? Well, as you sip the drink through a straw, the top float layer will gradually make its way to the bottom of the glass. By the time you get to the end of the drink, the ice will have melted (at least partially), diluting whatever is left. The float helps boost the flavor of the last few sips.

Galliano is an Italian liqueur that was created in 1896. In Italy, it’s most often sipped as a digestif — an after-dinner drink. Its anise flavor is reminiscent of Sambuca, but the vanilla notes give it a different complexity. (It also has notes of other herbs, plus citrus.)

In the US, Galliano is most often used as a cocktail ingredient. It’s rarely consumed as a digestif, though it’s sometimes drunk as shots.

Other cocktails that use Galliano include the Golden Dream (which also uses Cointreau, OJ, and heavy cream) and some versions of the Blue Hawaii (which also uses lime juice, vodka, and blue curaçao). I owe you recipes for both of those.

There’s a variation on the Harvey Wallbanger called the Freddie Fudpucker, which substitutes tequila for vodka.

There’s also a drink called the Wally Harbanger. Despite the play on names, it’s very different from today’s cocktail. It does include Galliano, but the other ingredients are bourbon, lemon juice, and maple syrup or simple syrup.

Tell Me Another

There are lots of stories about how the Harvey Wallbanger originated. One says it was created in 1952 by famed mixologist Donato “Duke” Antone, who supposedly named it after a surfer that frequented his Hollywood establishment, the Blackwatch Bar. (Antone also claimed to have created other popular drinks, including The Rusty Nail — made with scotch and Drambuie — and the White Russian, which contains vodka, Kahlua, and heavy cream).

A competing story says the drink was created by newspaperman Bill Doner in Newport Beach, California. Doner supposedly was throwing a party and had only vodka, OJ, and Galliano on hand, so he mixed them together. One of his guests (named Harvey, of course) overindulged and began banging his head against the wall, blaming the drink for his condition.

Yet another story claims that a California surfer named (guess what!) Harvey liked to drink Screwdrivers (a mix of OJ and vodka) with a float of Galliano. One day, he had a few too many at his favorite watering hole and missed the door when leaving, instead walking head-first into a wall.

A more prosaic story says the Harvey Wallbanger was the brainchild of George Bednar, who worked as a marketer for Galliano (he also played football for the St. Louis Cardinals — now the Arizona Cardinals — from 1964 to 1965).

Simonson says that Duke Antone couldn’t have invented the drink in early 1950s Hollywood, since Antone was living and working in Hartford, Connecticut at the time. In addition, as Simonson notes, cocktail historian extraordinaire David Wondrich has shown that, around 1969, the Galliano folks commissioned a commercial artist named Bill Young to create that little cartoon character (the one mentioned earlier) as part of a marketing campaign to push sales of their liqueur. Simonson speculates that Galliano may also have commissioned Antone to develop an appropriate cocktail recipe around the same time. The various back-stories about the Harvey Wallbanger were probably made up for the amusement of bar patrons — who would be sure to pass them on (to the benefit of Galliano’s marketing program).

Is Simonson’s story the final word on the Harvey Wallbanger? Who knows? Too gnarly for me.

Guess I’ll have to console myself with another round of drinks. Sometimes life’s a beach.

Great drink to spice up the summer. Never realized how simple it was. Liked knowing what the float was all about. I thought it had something to do with color layering, but that wasn't necessary for this. Love fresh oj! Thanks.

Hi Abbe, a layered drink is usually a pousse-café (these days a lot of people are calling them "shots" of some description). And yes, one of these days I'll do a post about pousse-cafés, although it's going to be a bit. Thanks for the comment.

I have "enjoyed" many a Harvey Wallbanger in my day, John. Of course I was never interested in the why for before but now, I find it more inviting than the drink itself. You see, too many Harvey Wallbangers equals OJ and as I confessed before, the two just don't mix for me anymore:)

In its day, I'm sure if left to an occasional sip here and there I would say it would be more than fine as a summer cocktail.

Hi Louise, I find the "why" a lot more interesting than the drinking in this cocktail, too (although it's fun to drink). Too bad this one is no longer for you, but there are plenty of other great drinks out there! Thanks for the comment.

I just love the colour on this one too. My bro is a bartender and this one always makes me smile when he gets asked about it. Maybe the name of it, not sure, but it inspires giggles for some reason. Yes, I'm 8 years old most days. xx

That is one stunning drink. I am glad I was not the guy that had his name named after the drink. Ouch!!!! I have not ever had one of these so will have to try it very soon. Have a super week and glad to see that on this hump day Wednesday that you are getting the weekend festivities starting early. Cheers, BAM

Harvey Wallbanger is a great drink ...had my first a couple of years ago ... thanks for posting on how to make it ... the pictures is so life like it seems you can pluck it on the page ... thanks for sharing :)

Now you are speaking my language!!! I have heard of this drink, but I don't belive I have ever ordered one. I have extra O.J. and of course vodka.....now I need to locate some Galliano! What a fun blast from the past! Peace man, Take care, Terra

I've always wondered what's in a Harvey Wallbanger. It has such a great name. Yes, cocktails were big in the 70's - in those days before DUI and random breath-testing. It looks very pretty and summery xx

Hi Charlie, cocktails have actually been making a comeback for the last 10+ years, but for years before that they had declined because people were more interested in wine - probably for some of the reasons you mention. Anyway, it's a fun drink! Thanks for the comment.

With a name like Harvey Wallbanger you would think its origin would be a little more definitive, but obviously not. A lot of interesting tales however. I do remember this drink, but I don't remember ever drinking one. In the 70s in the south, the "orange juice drink of choice" was the Tequilla Sunrise which I had my fair share of. :) I'm not even sure if I've had Galliano. Vanilla and anise flavor - definitely would like it! Have always loved the idea of a "float". That would make a great little experiment for teaching density, but I doubt if one could get away with it at the MS or HS levels. :) Anyhoo - would definitely love to try this one. It obviously is very easy to make. Now all I need is some Galliano. Another fun post John! Thanks!

Hi MJ, one of these days I definitely need to do a post on pousse-cafés, which are layered drinks. Those would be perfect for teaching densities, though definitely not on the HS level. Maybe master's, as a "theoretical" discussion only! You can actually find sources that list the densities of specific brands of liquors and liqueurs. Research can be so rewarding, can't it? ;-) Thanks for the comment.

Hi Carolyn, I actually remember the cake! I never made it, but I've had it (years and years ago). No booze as I recall, and rather sweet - but it's been so long since I've had it, I wouldn't trust my memory. Thanks for the comment.

Oh such a great post John! You know..of all the crazy cocktails I've had from the 70's era...I've never had a Harvey Wallbanger! And I've never tried Galliano either (though I've recently been looking for an authentic Italian aperitif and I may have to look into that liqueur!) I learned a lot from your 'notes' today...thanks so much for sharing them! : )

Hi Anne, glad you enjoyed the Notes! This is a fun cocktail, and Galliano has a pleasant taste. If you like anise-flavored drinks, you'll like this - although the anise isn't nearly as strong as with some other liqueurs. Thanks for the comment.

Hi Ashely, 89 is hot, particularly at night. We'll be up in the mid-90s today - ugh! I love summer, but I could do without temperatures over 90. Anyone, one of these does help cool one off! Thanks for the comment.

Hi Anne, it's funny, I've heard other people say they drink quicker with a straw. For me it's the opposite - I take a lot longer to drink through a straw than I do when sipping. Although I'm using thin bar straws, not the fatter straws that most supermarkets carry - that probably explains the difference. Thanks for the comment.

Now this is one drink I've tried many times but yes I bet it was back in the 70s. My sisters and I use to love to make the Harvey Wallbanger cake. Do you remember that? It was so moist and delicious. I should make that again. I haven't had one in years but now I may just have to dust off the bottles in our cabinet and make one.

Did you take photography classes? Your photos are so amazing, they sometimes don't even look real they're so perfect.

Hi Vicki, I do remember the Harvey Wallbanger cake - in fact Mrs K R is pretty sure she's made it in the past. Something to try again. ;-) I did take a couple of food photography courses a couple of years ago (the PPSOP folks - internet based instruction) and they were useful, although I thought a bit overpriced (they now have some courses they didn't have before that look like a much better deal - including food styling). It's a lot of practice that has improved my pictures, and I definitely still have a way to go. But thanks for the kind words, and comment.

I looked I to that as well a year or two ago but was afraid it wouldn't be enough. I feel like I needed in person hands on instruction. I will check it out again. I still get their emails. What kind of camera and model do you use?

Hi Vicki, there are really only a few things you need to learn to do food photography, then it become a matter of practicing as much as you can. In photography, learning how to control your light is the biggest deal. Then it really becomes more about food styling and such than about actual photography (although you obviously need to know how photography works). I'm currently shooting with a Nikon D5100 that I got on closeout right before Nikon brought out its replacement (the 5200). Before that I shot for years with a Nikon D40, a real low end camera - but more than good enough for web-based photos. Camera isn't that important - whichever one feels good in your hands and with menu controls that you understand will do fine. IMO it's more important to get a decent tripod, and of course figure out your lighiting.

Oh, and in the PPSOP courses you do submit homework (photos) which the instructor critiques. You'll also see the other students' homework and see those critiques, too. The critiques are actually the best part of the course - all the info you need to know is out in various places, but it's great getting specific suggestions on what you're doing. A good book that you might want to look at is Helene Dujardin's Plate to Pixel - that's the best food photo book I've seen.

This post brings back happy memories of my aunt. She loved Galliano liqueur and this was her favorite drink. I recall many an adult get together where my cousins and I would play while the adults partied. :)

I might sound silly, but I never thought of the existence of straw is so important in drinks until I read your note (saying we need to drink it with a straw)! Enjoy your tips all the time. All I need is a little stronger alcoholic capacity in me. ;)